WO2019088574A2 - Nouilles fraîches ayant une stabilité microbienne améliorée pendant la distribution à l'aide d'allulose - Google Patents

Nouilles fraîches ayant une stabilité microbienne améliorée pendant la distribution à l'aide d'allulose Download PDF

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Publication number
WO2019088574A2
WO2019088574A2 PCT/KR2018/012763 KR2018012763W WO2019088574A2 WO 2019088574 A2 WO2019088574 A2 WO 2019088574A2 KR 2018012763 W KR2018012763 W KR 2018012763W WO 2019088574 A2 WO2019088574 A2 WO 2019088574A2
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composition
cfu
noodles
aspergillus
alcohol
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Ceased
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PCT/KR2018/012763
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English (en)
Korean (ko)
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WO2019088574A3 (fr
Inventor
진상민
최종민
김철진
정동철
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CJ CheilJedang Corp
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CJ CheilJedang Corp
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/779—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes

Definitions

  • the present invention relates to a composition for making a noodle comprising wheat flour, alcohol and alcohol, a method for producing a composition for making a noodle, a method for manufacturing an noodle, a noodle including the composition for making the noodle, and a method for enhancing microbial stability of noodles.
  • cotton is basically made by kneading salt water (salt water) into grain powder, and it is disadvantageous because it contains moisture and nutrients necessary for microbial growth are abundant, and the shelf life is short. For this reason, they are mainly distributed in the form of oil-frying oil-frying pan and dried moisture-free surface (Korean Patent Laid-Open Publication No. 10-2015-0011449), but this has a problem that it is difficult to realize a chewy texture of the raw surface.
  • Noodles means a surface that has not undergone drying or boiling, and it has a high-moisture content and has a chewy texture compared to a dry surface.
  • products utilizing such noodles have been introduced, but they have a disadvantage in that they are vulnerable to microbial stability due to high water content. Therefore, it is necessary to control the growth of microorganisms for the distribution after noodle production.
  • the microbial control additive When the microbial control additive is not treated, it can be circulated only within 2 days. Depending on the level of microbial control, it is distributed and sold on an average of one to two month shelf life.
  • a conventional alcohol or an acidulant is used individually or in combination (Korean Patent Laid-Open Publication No. 10-1992-0003018).
  • the allowable levels of alcohol and acidulant are not specified, but usually they are used within 2% for alcohol and about 1% for acidulant.
  • alcohol and acidulant are superior in terms of microbial control power, but when used excessively, there is a problem that the sensory characteristics of the product deteriorate due to the offensive sensation, which leads to low commerciality and can cause discomfort when consumed by consumers.
  • the inventors of the present invention have found that, in the case of preparing noodles, the use of alcohol as a substitute for alcohol is limited, and when mixed with alcohol and alginate, And the microbial stability can be enhanced.
  • One object of the present application is to provide a composition for making noodles comprising flour, liquor and aluloses.
  • Another object of the present application is to provide a method for producing a composition for making noodles, which comprises mixing wheat flour, alcohol and alululose.
  • Another object of the present application is to provide a noodle comprising the composition for making noodles.
  • Another object of the present application is to provide a method for enhancing the microbial stability of noodles, which comprises mixing wheat flour, alcohol and alululose.
  • composition for making noodles of the present application can effectively inhibit the growth of microorganisms and improve the quality of the noodles and the stability of microorganisms by using alulose, alululose and alcohol in combination in the production of noodles.
  • FIG. 1 is a graph showing the degree of inhibition of general bacterial growth by addition of alcohol.
  • 2 is a graph showing the degree of inhibition of general bacterial growth by the addition of alulose and alcohol.
  • Figure 3 is a graph showing the number of colonies of fungi following addition of alcohol and / or alulose.
  • Figs. 4 to 8 illustrate the specific microorganisms of the respective microorganisms detected on the raw surface.
  • noodles In comparison with other noodles such as yam and noodles, noodles have excellent sensory properties such as texture, but they are weak in microbiological stability due to high moisture content. At present, there are problems in using alcohol and acidulant to solve this problem, but there is a feeling of discomfort when consumed due to the specific odor and odor. As a result, increasing the application amount of the alcohol and the acidulant increases the microbial stability.
  • alulose alone or a mixture of alulose and alcohol was used to suppress changes in the quality of noodles caused by microorganisms during distribution, while the use of alcohol was reduced to minimize the inhibition of sensory properties, which was first identified by the present inventors .
  • One aspect of the present application for achieving the above object provides a composition for making noodles comprising flour, alcohol and alulose.
  • noodles means a surface not subjected to drying or boiling treatment, and has a high-moisture content and a chewy texture compared to a dry surface.
  • wheat flour in the present application include high-strength flour, flour, wheat flour, gravity flour and the like, and may be specifically wheat flour, but are not limited thereto.
  • alulose is a type of sugar having the formula C 6 H 12 O 6 , molecular weight of 180.16, which is known to exist in small amounts in figs, grapes, and the like.
  • the above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or they may be prepared by chemical or microbiological methods.
  • Alulos may be aluloses having a purity of 90% or more (containing 90% or more by weight of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.
  • the alulose may be contained in an appropriate amount in the composition for making noodles. Specifically, 0.01 to 10 parts by weight, 0.1 to 10 parts by weight, 0.1 to 5 parts by weight, 0.1 to 3 parts by weight based on 100 parts by weight of wheat flour contained in the composition for making noodles, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 1 to 5 parts by weight, 1 to 4 parts by weight, 1 to 3 parts by weight, or 1 to 2 parts by weight.
  • the alulose may be a content that does not inhibit microbial growth when only alulose is added to the composition for making noodles without alcohol.
  • the alcohol in the present application means an ethyl alcohol or an alcohol. It is known that the alcohol is added to products such as noodles to inhibit the growth of microorganisms. However, when the alcohol is added in an excess amount, there is a problem that bad odor is generated.
  • the diet may be contained in an appropriate amount in the composition for making noodles, and specifically, 0.01 to 10 parts by weight, 0.1 to 5 parts by weight, 0.1 to 3 parts by weight, 0.5 to 3 parts by weight based on 100 parts by weight of the flour contained in the composition for making noodles, 0.5 to 2 parts by weight, 1 to 5 parts by weight, 1 to 3 parts by weight, or 1 to 2 parts by weight, but is not limited thereto.
  • composition for noodles of the present application additionally contains a syrup
  • the syrup and the alulose are added in an amount of 0.01 to 15 parts by weight, 0.01 to 10 parts by weight, 0.1 to 10 parts by weight, 0.1 to 10 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3 parts by weight, 0.5 to 10 parts by weight, 0.5 to 5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 1 to 10 parts by weight, 1 to 5 parts by weight, 1 to 4 parts by weight, or 1 to 3 parts by weight, based on the total weight of the composition.
  • composition for noodles of the present application further comprises a spice
  • the spice and the allylose have a mixing ratio of 1:10 to 1: 0.1, a mixing ratio of 1: 5 to 1: 0.2, a mixing ratio of 1: 3 to 1: 1: 2 to 1: 0.5, or a mixing ratio of 1: 1, but the present invention is not limited thereto.
  • the saccharide of the present application may additionally contain at least one sweetener in addition to alulose.
  • sweeteners include, but are not limited to, known sweeteners (e.g., monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high sweeteners).
  • the monosaccharide may be, for example, arabinose, xylose, fructose, tagatose, aloose, or galactose
  • the disaccharide is a sugar in which two monosaccharides are bonded to each other, such as lactose, maltose, trehalose, Cellobiose.
  • the oligosaccharide may be a sugar having three or more monosaccharides bound thereto, for example, fructo-oligosaccharide, isomaltooligosaccharide, xylooligosaccharide, gentio oligosaccharide, maltooligosaccharide or galacto-oligosaccharide.
  • the sugar alcohol is a substance formed by reducing a carbonyl group of a saccharide, and may be, for example, erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol or lactitol.
  • the high-sweetening agent may be a substance having a sweetness ten times or more higher than that of sugar, such as, but not limited to, aspartame, acesulfame K, rebaudioside A or sucralose.
  • composition for making noodles of the present application may contain other additives such as cereal flour, salt water, starch, dextrin, stabilizer, acidity adjusting agent, refining salt, preservative, humectant (glycerol, glycerin, propylene glycol, etc.), coloring agent, flavoring agent, As shown in Fig.
  • composition for making an artificial side of the present application may further include known materials commonly used for producing noodles.
  • brine refers to water having a salt content or salt dissolved therein, and the concentration (parts by weight / w%) of the brine used in the composition for making noodles of the present application is 1% to 5%, 2% , 2.5% to 3.5%, or 3%, but is not limited thereto.
  • the composition for noodle making of the present application may have improved microbial stability.
  • microbial stability in the present application means the degree of generation and growth of harmful microorganisms in the composition for the production of noodles during the manufacture, storage, use, or after use of the composition for making noodles.
  • the composition for making noodles is added with flour and water to be susceptible to contamination and decay by microorganisms.
  • the noodle-making composition of the present application is not limited to the noodle composition alone, And the inhibitory effect on growth and growth is excellent.
  • the microorganism may be general bacteria or fungi.
  • the composition for making noodles of the present application may be one in which the growth of ordinary bacteria or fungi is suppressed.
  • the composition for making noodles of the present invention contains 1 to 10 7 CFU / g, 1 to 10 6 CFU / g, 1 to 10 5 CFU / g, 1 to 10 4 CFU / g, 1 to 10 3 CFU / to 10 7 CFU / g, 10 to 10 6 CFU / g, 10 to 10 5 CFU / g, 10 to 10 4 CFU / g, 10 to 10 3 CFU / g, 10 2 to 10 6 CFU / g, 10 2 To 10 5 CFU / g, 10 2 to 10 4 CFU / g, and 10 2 to 10 3 CFU / g.
  • the raw surface prepared from the composition for making noodles of the present application has a concentration (CFU / g) of general bacteria immediately after preparation of not more than 60%, more specifically not more than 55% of the raw surface prepared from the noodle preparation composition containing no alulose Or less, more specifically 50% or less, but is not limited thereto.
  • the noodles prepared from the composition for making noodles of the present application have a concentration (CFU / g) of general bacteria (CFU / g) of 20% or less after storage for a certain period of time compared to the noodles prepared from the noodle- Specifically, it may be 15% or less, more specifically, 10% or less, but is not limited thereto.
  • the raw surface prepared from the composition for making noodles of the present application has a concentration of general bacteria immediately after preparation of 1 x 10 2 CFU / g to 5 x 10 2 CFU / g, more specifically, 2 x 10 2 CFU / g to 4 x 10 2 CFU / g, more specifically, 2.5 x 10 2 CFU / g to 3.5 x 10 may be a 2 CFU / g, it is not limited more.
  • the noodles prepared from the composition for making noodles of the present invention have a concentration of fungi immediately after preparation of 1 x 10 3 CFU / g to 5 x 10 3 CFU / g, more specifically 2 x 10 3 CFU / g to 4 x 10 3 CFU / g, more specifically from 2.5 x 10 3 CFU / g to 3.5 x 10 3 CFU / g, but is not limited thereto.
  • the noodles prepared from the composition for making noodles of the present application have a general bacterial concentration after storage for a certain period of 1 x 10 3 CFU / g to 5 x 10 3 CFU / g, more specifically 2 x 10 3 CFU / g 4 x 10 < 3 > CFU / g, even more specifically 2.5 x 10 3 CFU / g to 3.5 x 10 3 CFU / g.
  • the noodles prepared from the composition for making noodles of the present application can have a concentration of fungus of 1 x 10 3 CFU / g to 3 x 10 3 CFU / g, more specifically 1.5 x 10 3 CFU / g to 2.5 x 10 < 3 > CFU / g, even more specifically from 1.75 x 10 3 CFU / g to 2 x 10 3 CFU / g.
  • general bacteria are not limited to aerobic bacteria or anaerobic bacteria except for pathogenic bacteria that are active in water.
  • Fungi means microorganisms to which fungi such as mold, yeast and the like belong.
  • the microorganisms include Aspergillus nomius, Aspergillus flavus, Aspergillus sojae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus parasiticus, Aspergillus tamarii, Aspergillus glaucus, Aspergillus cristatus, Aspergillus restrictus, and the like.
  • Microorganisms A penicillium genus including Penicillium camemberti, Penicillium malachiteum, Penicillium oxalicum, Penicillium decumbens, and the like.
  • Penicillium sp. Microorganisms; Pantoea sp., Including Pantoea allii, Pantoea agglomerans, Pantoea ananatis, Pantoea anthophila, Pantoea deleyi, Pantoea disperse, Pantoea eucalyptii, Pantoea stewartii and Pantoea vagans.
  • Candida sp. Including Candida parapsilosis, Candida orthopsilosis, Candida dubliniensis, Candida multigemmis, Candida albicans, Candida tropicalis. microbe; Filobasidium sp., Including Filobasidium wieringae and Filobasidium floriforme. microbe; Wickerhamomyces sp. Containing Wickerhamomyces anomalus. microbe; Eurotium sp. Microorganisms including Eurotium herbariorum, Eurotium rubrum, Eurotium athecium and the like; Eupenicillium javanicum, Chromocleista sp. Microorganisms, and the like, and may include, but are not limited to, non-cultured general bacteria or non-cultured fungi.
  • Another aspect of the present application for achieving the above object is to provide a method for producing a composition for making noodles, which comprises mixing wheat flour, alcohol and alulose.
  • Another aspect of the present application for achieving the above object is to provide a method of manufacturing an noodles, which comprises mixing flour, alcohol and alulose.
  • Another aspect of the present application for achieving the above object is to provide a noodle comprising the composition for making noodles.
  • the raw surface may be one produced by the above production method.
  • Another aspect of the present application for achieving the above object is to provide a method for enhancing the microbial stability of noodles, comprising mixing wheat flour, alcohol and alulose.
  • alulose, alcohol, raw cotton, microbial stability are as described above.
  • Production Example 1 Production of raw noodles
  • the flour was mixed at high speed (60 Hz) for 4 minutes and at low speed (30 Hz) for 10 minutes in a noodle mixer (manufacturer's myth) with a flour wheat flour (CJ Cheiljedang) and brine (sodium chloride sodium chloride concentration of one week). When alcohol and alulose were applied, they were mixed in brine.
  • the resulting dough was placed in a composite machine (manufactured by Soseo Engineering Co., Ltd.) to form a primary face, and the primary face passed through the multifunction machine was sequentially placed in a rolling roller (manufactured by Soseo Engineering) to control the thickness.
  • the thickness - adjusted surface was cut into 1.5 mm thick and 3.0 mm wide noodles using a cutter.
  • the prepared noodles were packed in 100 g of food packaging.
  • the raw noodles of Comparative Examples 1 to 4 and Experimental Examples 1 to 4 were constituted at the blending ratios as shown in Table 1 below, and each raw material was weighed based on the weight of wheat flour 100 (CJ Cheiljedang, cotton flour) 98%) and / or alulose (CJ cheiljang, purity: 98% or more).
  • the standard plate method in the food microorganism test method was used. This is a method for calculating the number of viable cells in the specimen by counting the number of bacterial colonies generated after culturing the specimen. The number of colonies is 15 - The reputation that generated 300 colonies was selected and calculated.
  • each of the noodles was stored for 2 days immediately after the preparation and at room temperature, and then 20 g was taken from any portion (at least five sites) of each noodle sample, and then mixed with 180 mL of 0.9% sterile physiological saline. (STOMACHER, B & F Korea).
  • the homogenized mixture was diluted with 0.9% sterilized physiological saline in a 10-fold dilution method to prepare a diluted sample.
  • 1 mL of each diluted sample was placed in a Petri dish, and the plate was then cultured in a conventional culture medium supplemented with agar (Plate Count Agar) Was added, and the mixture was inoculated in a pouring method in which the mixture was well mixed and solidified.
  • the inoculated culture medium was stored at 35 ° C., and colonies were counted.
  • the number of colony forming units (CFU) per gram of the sample was calculated by multiplying the measured colonies by the dilution factor, and the results are shown in Table 2 and FIGS. 1 and 2 .
  • Comparative Example 1 Comparative Example 4, Experimental Example 1, Experimental Example 2 and Experimental Example 3 were selected and stored for 2 days at room temperature. Cell mass was analyzed.
  • the specific test method was the same as that of the above general bacteria, except that the used culture medium was changed to Potato Dextrose Agar to suit the growth of fungi, and the inoculated medium was stored at 25 ° C. to measure the colonies of the bacteria.
  • the measured results are shown in Table 3 and Fig.
  • Fig. 3 compares the growth inhibition effect of fungi according to the addition amount of alululose and / or alcohol.
  • Comparative Example 4 in which alulose and alcohol were not added, was kept at room temperature for 2 days, whereas the growth of fungi was advanced.
  • Comparative Example 4 where alcohol was used at 3%, changes in bacterial cell mass It was confirmed that there is no. This means that although the effect is less than that of general bacteria, the growth of fungi can be suppressed to some extent on the noodles to which the alcohol is added.
  • Experimental Example 3 It was verified through Experimental Example 3 that the synergistic effect of the mixed use of alululose and alcohol can be exhibited in fungi.
  • Experimental Example 3 showed that the inhibitory effect of fungal growth was the best even when the content of the alcohol was 2%, which was lower than that of the alcohol of Comparative Example 4. This can be judged from the effect supplemented by 2% of alulose contained in Experimental Example 3, and the significant effect of Experimental Example 3 was that the alulose 2% in Experimental Example 1 did not inhibit fungal growth at all And the synergistic effect of mixed use of alululose and alcohol (Table 3).
  • the above results show that the noodles containing aluloses can improve the microbial stability, and further, when the alululose and the alcohol are mixed together, the microbial growth inhibitory effect is more synergistically more effective than when the alululose or the alcohol is separately used Able to know.
  • Identification of specific microbial species was carried out by integrating biochemical characteristics, sequence homology and phylogenetic relation analysis results of each microorganism detected on the noodles. However, it is to be understood that the analyzed bacterium was used for isolating the dominant species among the various bacterium detected from the nude surface, and that various bacterium other than the identified bacterium was included in the raw surface.
  • 16S rRNA base sequences were analyzed for bacteria corresponding to general bacteria, 26S rRNA nucleotide sequences were analyzed for the fungus, and the analyzed gene sequences were analyzed using a blast similarity search program program: National Institute of Biotechnology Information) and the position in the phylogenic tree was determined (FIGS. 4 to 8).
  • the microorganisms detected in the noodles produced from the present invention showed 98-99% homology with Pantoea sp.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
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Abstract

La présente invention concerne des nouilles fraîches ayant une stabilité microbienne améliorée pendant la distribution à l'aide d'allulose, un procédé de production de celles-ci, etc.
PCT/KR2018/012763 2017-10-31 2018-10-25 Nouilles fraîches ayant une stabilité microbienne améliorée pendant la distribution à l'aide d'allulose Ceased WO2019088574A2 (fr)

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JP3172167B2 (ja) * 1990-07-12 2001-06-04 セイコーエプソン株式会社 電気光学装置および電気光学装置の製造方法
KR20050113754A (ko) * 2004-05-31 2005-12-05 조영구 장기보존이 가능하고 조리시간이 빠른 증숙 생면류의 제조방법
US8071558B2 (en) * 2005-03-23 2011-12-06 Rare Sugar Production Technical Research Laboratories, Llc. Application of D-psicose to suppression of abnormal circadian increase in blood glucose level
JP4822272B2 (ja) * 2006-08-25 2011-11-24 国立大学法人 香川大学 食品または医薬品の芳香を改善する方法
JP4942001B2 (ja) * 2006-11-10 2012-05-30 松谷化学工業株式会社 Ｄ−プシコース含有甘味料およびそれを使用して得られた飲食品など
KR101709255B1 (ko) * 2015-05-21 2017-03-08 주식회사 삼양사 사이코스를 함유하는 미생물 생육 저해제
WO2017029245A1 (fr) * 2015-08-14 2017-02-23 Pfeifer & Langen GmbH & Co. KG Utilisation de l'allulose comme prébiotique

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KR20190049492A (ko) 2019-05-09
TW201922115A (zh) 2019-06-16

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